Special Terrine of Rabbit with Prunes

Name: Special Terrine of Rabbit with Prunes
Yield: (Serves 10–14)
Ingredients: 1 tablespoon oregano or marjoram; ½ lb stewing veal (225 g); 1 lb belly of pork (450 g); 2 lb leg of rabbit or 1½ lb boneless rabbit (900 or 700 g) – you can buy boned rabbit in frozen blocks at Sainsbury’s; it is called boneless Chinese rabbit and is most useful for casseroles etc.; about 4 bayleaves; powdered mace – Fox’s herbs and spices do this and probably others, it is useful to have for adding to cakes and puddings as well as for savoury dishes; 6 oz Californian prunes – soaked overnight in about 2 glasses of red wine (175 g); 3–4 whole juniper berries; ¾ lb smoked streaky bacon – thinly sliced with rind removed (350 g); 1 teaspoon salt; 10–15 whole allspice – crushed; salt, pepper; about ½ wineglass brandy; juice of 1 orange; 1 tablespoon sage – finely chopped; about 8 peppercorns; 10–15 juniper berries – crushed

Preparation info

(Serves
10–14
)

Difficulty
Medium

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

There is a small, unpretentious restaurant in the unfashionable Twelfth Arrondissement of Paris called Chez Marcel where they specialise in terrines, pâté and saucissons of every kind It is a plain ‘serious eaters’ restaurant – my favourite kind of place – where all the clientele talk enthusiastically about food as they eat. Immediately you are settled at your table about ten different kinds of terrine and pâté are put in front of you, all of which you are supposed to try. This terrine is i

Ingredients

Starter

Ingredients

Method